Hood & Duct Cleaning

NFPA 96 requires that your commercial kitchen’s hood & duct be cleaned on a quarterly basis. The FDNY or local fire marshal may inspect your kitchen to ensure compliance with NFPA 96. 21 percent of all structure fires in eating and drinking establishments result from a failure to clean.

Besides being unhygienic, a dirty or greasy hood & duct poses a major fire hazard to your kitchen. As you cook, fats, oil and greases accumulate on the hood of your kitchen. This residue is extremely flammable and could cause a fire. Grease fires ignite quickly and can quickly spread to other structures.